新型功能性食品及成分的开发
The Development of New Functional Foods and Ingredients.
作者信息
Lee Jeung Hee, Kim Mi Jeong, Kim Choon Young
机构信息
Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Republic of Korea.
Interdisciplinary Program in Senior Human Ecology, Changwon National University, Changwon 51140, Republic of Korea.
出版信息
Foods. 2024 Sep 25;13(19):3038. doi: 10.3390/foods13193038.
Abstract
Functional foods have emerged as a crucial area of research and innovation in the realm of food science, offering promising solutions for the prevention and management of chronic diseases such as cardiovascular disease, cancer, osteoporosis, diabetes, and hypertension [...].
摘要
功能性食品已成为食品科学领域研究与创新的一个关键领域，为预防和管理心血管疾病、癌症、骨质疏松症、糖尿病和高血压等慢性疾病提供了有前景的解决方案[……]
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